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March Recipes
Sausage and Tortellini Soup
Ingredients
1 pound ground spicy Italian sausage
1/2 large yellow onion, chopped
3 cloves garlic, minced
Salt and pepper
4 cups chicken stock
3 Tbsp lemon juice
2 heaping cups cheese tortellini (fresh or frozen)
3 heaping cups roughly chopped kale
1 (15.5-ounce) can cannellini beans, drained
Shaved Parmesan, optional
Instructions
Place a large pot on a burner over medium-high heat. Add Italian sausage and cook, stirring frequently to break up any large pieces, for 7-10 minutes or until cooked through. Use a slotted spoon to remove the cooked sausage from the pot, leaving the extra juices behind. Transfer cooked sausage to a bowl and set aside.
Add onion and garlic to the pot. Sauté, stirring occasionally, for 4-5 minutes until the onion is translucent. Add salt and pepper to taste and stir to combine. Add stock to the pot a little at a time to deglaze. Return cooked Italian sausage to the pot. Add lemon juice and another pinch of salt. Stir to combine.
Bring soup to a simmer. When the soup has reached a low simmer, add tortellini, kale, and white beans. Stir to combine, then simmer for a few more minutes until the tortellini is cooked through. Garnish with Parmesan cheese if desired.
Potato Soup
Ingredients
1 Tbsp virgin olive oil
1 pound beef strip steak, cut into bite-sized pieces
Salt and pepper
1 cup onion, finely diced
2 cloves garlic, minced
4 cups beef stock
2 pounds potatoes, 1-inch cubes
1/2 cup butter
1/2 cup all purpose flour
3 cups milk
1 cup heavy cream
8 ounces white cheddar cheese, shredded
Green onions, optional
Instructions
Add the olive oil to a large pot over medium heat. Season the steak with salt and pepper, then add it to the hot oil. Cook, stirring occasionally, until it’s done through, for about 6-7 minutes. Remove the steak with a slotted spoon and set it aside. Leave the extra juices behind.
Add the onions and garlic to the pot with the beef juices. Cook 2-3 minutes, or until softened. Pour in the beef stock, then add the potatoes. Increase the heat to high and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are just fork-tender.
Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until combined and cook for 1-2 minutes, stirring often. Whisk in the milk. Once the potatoes are fork-tender, pour in the hot milk mixture and stir until thickened, for about 3-4 minutes.
Add the steak back to the pot along with the heavy cream and cook until heated through, about 2-3 minutes. Remove the pot from the heat and stir in the white cheddar cheese until it melts and is well blended. Garnish with extra cheese and sliced green onions, if desired.